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Dave W.

Daiya Vegan Bacon Patty

This vegan bacon recipe goes quite well with waffles. It would probably also work with another brand of meltable vegan cheese; if you try and are successful, please post a comment! Makes one sandwich-sized patty that can be cut into smaller strips.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Course: Side Dish
Cuisine: Vegan
Ingredients Method Notes

Ingredients
  

  • 1/4 cup meltable vegan cheese shreds (Daiya or other brand)
  • 2 tablespoons vegan margarine (divided, see note)
  • 1 tablespoon miso (use your favorite variety)
  • 2 teaspoons brown rice flour
  • 1 teaspoon molasses
  • 6 to 8 drops liquid smoke

Method
 

  1. Mix all ingredients together in a small bowl, flatten into a 1/4-inch-thick patty, and set aside.
  2. Melt 1 tablespoon of the vegan margarine in a small pan over medium heat. Fry the patty for 1 1/2 to 2 1/2 minutes, or until it is well browned on one side. Then lift up the patty with the spatula, place the remaining tablespoon of margarine in the center of the pan, and flip the patty onto the pool of fresh margarine. Fry another 1 1/2 to 2 1/2 minutes, or until it is well browned on the second side.
  3. If desired, slice into strips with a pizza cutter (knife may be tricky because it will still be somewhat melty inside), or just serve alongside vegan waffles or pancakes, or atop a vegan BLT.

Notes

If you want a lower fat and oil content, just use less margarine. I'm being pretty generous with it here because bacon is very fatty and salty. If you want less salt, use olive oil in place of vegan margarine. Eliminating the miso will also cut salt, but it will also cut other flavor.